The modern cook: containing instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magistrates. As also the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, fowl, and fish; and making ragoûts fricassées, and pastry of all sorts, in a method, never before publish'd. Adorn'd with copperplates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way
By: by Vincent La Chapelle
Edition: 3rd ed.
Publisher: Printed for T. Osborne
Published: 1736
Place of publication: London
Language: eng
Subjects: English Cooking; Cooking
Notes: The plates are accompanied by leaves with descriptive letterpress.

Bookplates of former owner.

Mary Reynolds gift plates laid in.

ESTC N5050.